Sausage and bean hotpot

Serves: 4

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Total Time: 60

Prep Time: 15

Cook Time: 45

• 1 teaspoon(s) fennel seeds, lightly crushed (optional)
• 3 tablespoon(s) olive oil
• 8  pork sausages
• 2 medium onions, finely chopped
• 1  carrot, finely chopped
• 1  celery stick, finely chopped
• 2  garlic cloves, crushed
• 2 tablespoon(s) tomato purée
• 3  x 400g tins chopped tomatoes
• 2 teaspoon(s) dried oregano
• 2 teaspoon(s) sugar
• 2 small bay leaves
• 250 ml reserved gammon stock
• 200 gram(s) dried mixed beans, soaked overnight, cooked according to packet instructions, then drained
• 1 handful fresh basil, chopped

Method

1. Heat a deep pan and dry-fry the fennel seeds, if using, for 1min over a medium heat to release their flavour. Set aside. In the same pan, heat 1tbsp oil and brown the sausages over a high heat. Set aside.
2. Heat remaining oil. Gently fry onion, carrot and celery for 10min until softened. Add garlic and tomato purée and cook for 1min.
3. Add the tomatoes, oregano and sugar. Season. Set aside half the sauce in a bowl. Add one of the bay leaves, then cool, cover and chill for Friday's recipe.
4. Stir the fennel seeds, stock, sausages and other bay leaf into the remaining tomato sauce. Bring to the boil, then simmer for 20min.
5. Add the beans and cook for 10min. Remove bay leaf. Stir in the basil and serve with crusty bread.

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